Broth-Braised Tempeh

Will I ever get tired of posting pictures of my tempeh?! Probably not; I’m always so shocked when it turns out. This was my best batch yet. I therefore wanted to show it off in a tempeh-intensive dish: one that showcased how well the tempeh turned out. I decided to simply braise it.

Broth-Braised Tempeh

1 lb tempeh, chopped into 3/4″ cubes
1/2 cup white wine
5 cloves garlic, minced or pressed
1/2 tsp yellow mustard seeds
1/2 tsp brown mustard seeds
3 Tbsp capers
1 cup vegan broth of some sort
1 tsp dried tarragon

Heat some olive oil in a large, hot frying pan. Add the tempeh.

Fry until golden.

Add the wine and then the garlic, mustard seeds, and capers. Saute for 2 minutes.

Add the broth and tarragon.

Bring to a boil, then reduce heat and simmer, loosely covered, for 20 minutes or until broth is almost completely dissipated.

Serve! I chose sauerkraut and baked carnival squash as accompaniments.

I started making my own sauerkraut tonight! Here’s a sneak preview:


  1. Cyn Said,

    November 25, 2008 @ 2:06 am

    Oooh, I need to make some nice, fat tempeh like that! I usually make mine in thinner layers, and it’s been turning out a little bit crumbly. The braising sounds delicious too. I <3 capers and mustard. (Have you by chance tried the mustard sauce from Veganomicon? It has similar ingredients – white wine, mustard, capers – and it is very delicious.)

  2. renae Said,

    November 25, 2008 @ 2:27 pm

    I got the idea for using capers after googling “braised tempeh” for inspiration and finding pictures of a lemon-caper tempeh on Dreena Burton’s blog, but I admit the mustard seed idea was probably inspired by the V-con mustard sauce, which I have made and like a lot.

  3. Rhizopus oligosporus: The fungus that enhances plant-foods into tempeh | The Fungal Kingdom Said,

    March 3, 2014 @ 11:29 pm

    […] blog has beautiful pictures of preparing […]

RSS feed for comments on this post

Leave a Comment